This is a staple recipe in both of our houses. This sauce is full of rich flavour, but without the butter, milk and cheese that is typically found in a creamy white sauce. It is versatile acting as a béchamel, alfredo or cream sauce in a number of recipes. Serve as is or dress it up with some vegetables for a simple yet satisfying meal the whole family can enjoy.
The recipe is inspired by Amanda Paa’s Vegan Cauliflower Alfredo Sauce.
4-5 large garlic cloves
1 tsp olive oil
1 yellow onion, diced
1 small russet potato, peeled and cubed
1/2 cup raw cashews
3 1/2 cups cauliflower
4 1/2 cups vegetable broth
1/4 cup nutritional yeast
1/2 lemon, squeezed or more to taste
- Preheat your oven to 375 degrees. Wrap the garlic in aluminum foil with a teaspoon of olive oil and throw in the oven. Roast the garlic for about 30 minutes. Enjoy the fragrant smell!
- In a medium sized saucepan, sauté the onion with about a tablespoon of olive oil. Add cashews, cauliflower, potato, nutritional yeast and vegetable broth. Bring to a boil and let simmer for 20 minutes (until cauliflower has softened).
- Remove garlic from casing and add to cauliflower mixture with a dash of sea salt and a squeeze of lemon – or more to taste.
- Pour the mixture in a high-powered blender like the Blendtech and process until smooth. Serve over vegetables, noodles or in a casserole.